Creamy Tuna Salad with Fresh Greens and Crunchy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Tuna Salad with Fresh Greens and Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Tuna Salad with Fresh Greens and Crunchy Vegetables

Enjoy a light yet satisfying salad that combines protein-rich tuna with crisp, crunchy vegetables and a zesty creamy dressing. This dish bursts with flavors from tangy lemon and a drizzle of olive oil, blending perfectly with the fresh greens to create a delightful, healthy meal.

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NUTRITION

326kcal
Protein
49.5g
Fat
5.9g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

1 can Canned Tuna in Water (165g)

1/4 cup Nonfat Greek Yogurt (60g)

1 stalk Celery (40g)

1/4 portion Red Onion (30g)

1/2 medium Bell Pepper (75g)

1 small Carrot (50g)

2 cups Mixed Greens (60g)

1 teaspoon Olive Oil (5g)

1 tablespoon Lemon Juice (15g)

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PREPARATION

  • 1

    Drain the canned tuna and flake it into a medium bowl.

  • 2

    Chop the celery, red onion, bell pepper, and carrot into small, bite-sized pieces.

  • 3

    In a separate small bowl, combine the nonfat Greek yogurt with lemon juice and olive oil to create a light dressing. Season with salt and pepper to taste.

  • 4

    Add the chopped vegetables to the tuna and gently toss to combine.

  • 5

    Drizzle the yogurt dressing over the tuna and vegetables, and mix until everything is evenly coated.

  • 6

    Place a generous bed of mixed greens on a plate and top with the creamy tuna salad.

  • 7

    Serve immediately or chill for 10-15 minutes for a refreshing, cold salad.

Creamy Tuna Salad with Fresh Greens and Crunchy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Tuna Salad with Fresh Greens and Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Tuna Salad with Fresh Greens and Crunchy Vegetables

Enjoy a light yet satisfying salad that combines protein-rich tuna with crisp, crunchy vegetables and a zesty creamy dressing. This dish bursts with flavors from tangy lemon and a drizzle of olive oil, blending perfectly with the fresh greens to create a delightful, healthy meal.

NUTRITION

326kcal
Protein
49.5g
Fat
5.9g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

1 can Canned Tuna in Water (165g)

1/4 cup Nonfat Greek Yogurt (60g)

1 stalk Celery (40g)

1/4 portion Red Onion (30g)

1/2 medium Bell Pepper (75g)

1 small Carrot (50g)

2 cups Mixed Greens (60g)

1 teaspoon Olive Oil (5g)

1 tablespoon Lemon Juice (15g)

PREPARATION

  • 1

    Drain the canned tuna and flake it into a medium bowl.

  • 2

    Chop the celery, red onion, bell pepper, and carrot into small, bite-sized pieces.

  • 3

    In a separate small bowl, combine the nonfat Greek yogurt with lemon juice and olive oil to create a light dressing. Season with salt and pepper to taste.

  • 4

    Add the chopped vegetables to the tuna and gently toss to combine.

  • 5

    Drizzle the yogurt dressing over the tuna and vegetables, and mix until everything is evenly coated.

  • 6

    Place a generous bed of mixed greens on a plate and top with the creamy tuna salad.

  • 7

    Serve immediately or chill for 10-15 minutes for a refreshing, cold salad.